Cobb Life March

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Acworth Art Fest 20

Aqua Guard Basements 65

Atlanta Communities 11

Atlanta Fine Homes - Jim Glover 44

Atlanta Kubota 53

Atlanta Lyric Theatre 56

Blackwell's Jewelers 31

Carpet Dry Tech 59

Christian Aid Mission Partnership 28

Cobb Hardware 64

Cochran Shutters 27

Compassionate Care Ministries 61

Cumberland Diamond Exchange 41

Debbie Redford - All Around Atlanta

Realty 61

Dermatology Consultants 26

Emory Adventist 45

Expert Carmedics 14

Fleming Carpet 37

Fresh N Fit 59

Gaines Park Assisted Living Home 30

GEICO 48

Georgia Memorial Park 46

Harry Norman 12

Henry's Louisiana Grill 19

Hutcheson Horticulture 23

Johnson Ferry Baptist 49

Kiss My Grass 38

Life Grocery 6

Marietta Art Walk 58

Marietta Cobb Museum of Art 21

Marietta Imaging 38

Marietta Podiatry 30

Marlowe's Tavern 18

Mayes Ward - Dobbins Funeral Home 67

Miracle Method 11

Next Stage Theatre 55

Northside Hospital 5

Northside Sleep Center 39

Parc @ Piedmont 4

Pinnacle Orthopaedics 3

Plastic Surgery Center of the South 33

Podiatry Group of Georgia 19

Presbyterian Village 54

Robins Realty 63

Roswell Street Baptist 10

Sterling Senior Living 47

Sue Hilton 36

Sundial Plumbing 15

Superior Plumbing 2 & 62

The Bottoms Group 7

The Framery 23

Three 13 Salon 31

Traditions In Tile 9

Wellstar 68

West Cobb Funeral Home 51

White Rabbit 40

Winnwood Retirement 13

I N D E X O F A D V E R T I S E R S

E X E C U T I V E

PUBLISHEROtis Brumby III

GENERAL MANAGERLee B. Garrett

V.P. ADVERTISINGWade Stephens

ASSOCIATE PUBLISHERJay Whorton

E D I TO R I A L S TA F F

DIRECTOR OF MAGAZINESMark Wallace Maguire

LAYOUT AND DESIGNStacey L. Evans, Mark Wallace Maguire

CONTRIBUTORSAllen Bell, Joan Durbin,

Stacey L. Evans, Lindsay Field, Kevin Hazzard, Michael Pallerino,

Meredith Pruden, Lee Reich,Michael Venezia

PHOTOGRAPHERJennifer Carter

PHOTOGRAPHYJoshua Campbell, Nathan Self

PHOTO ASSISTANTMarti Sacks

PROOFREADERSBeth Poirier, Jennifer Hall, Anna Clark

A DV E RT I S I N G S TA F F

COBB ADVERTISING MANAGERBecky Opitz

ACCOUNT EXECUTIVESStephanie deJarnette, Dawne Edge,

Paula Milton, Candace Hallford, Tara Guest, Charlene Kay, Katelyn Ledford,

Kelly Miears, Liz Ridley

DIGITAL ADVERTISING DIRECTORAllison Bentley

GRAPHIC DESIGNERSBeth Poirier, Jennifer Hall, Anna Clark

P RO D U C T I O N

CREATIVE DIRECTORLeigh Hall

CIRCULATION DIRECTORMatt Heck

I N F O R M AT I O N

Cobb Life magazine is published nine timesa year by the Marietta Daily Journal and

distributed to more than 33,500 homes andbusinesses.

SUBSCRIPTION SERVICESTo subscribe, visit our website at www.cobblifemagazine.com

ADVERTISINGTo advertise, contact

Wade Stephens at 770.795.4001

SUBMISSIONSPlease send all editorial correspondence to

[email protected]

Cobb LifeMarch 2013 � Volume 9, Issue 2

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W H A T ’ S I N S I D E

22 DIAMONDS IN COBB National eventcoming to Marietta

29 RISING STARS Profiles of Cobb’s youngmovers and shakers

50 ADORNING ARBORS How to keepvines under control

52 OH DEER Let these creatures help,rather than harm, your landscape

16 SPICE Discover the Aromaof fresh roasted coffee beansin northeast Cobb

24 WINE Our expert delvesinto the science of blends

i n e v e r y i s s u e

d e p a r t m e n t sf e a t u r e s

FROM THE DIRECTOR

NEWS & NOTEWORTHY

HIGHLIGHTS

SCENE

REFLECTIONS

24

08

10

54

57

66

29 16

ON THE COVER: Our 20 RisingStars of 2013.

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I made the phone call before 8 a.m. on a

rainy Friday morning.

Our food writer, another early riser, was

at her desk and picked up the phone on the

first ring.

“Joan,” I told her, a tinge of seriousness to

my voice. “I’ve got some bad news and I

hate to tell you that it in part concerns you.”

“Oh?”

“Yes, I’ve been summoned.”

Silence.

“I got a requisition last night when

I returned home from the Society of

Southern Gentlemen threatening to

take away my credentials after they

heard I ate several pieces of sushi

yesterday. You can imagine, as a sev-

enth-generation Georgian, how hard

this is for me and my family. They

are threatening to confiscate all my seer-

sucker, my Ferrol Sams and Flannery

O’Conner novels and put forth a statement

that I cannot ever use terms such as ‘knee

high to a grasshopper’ and ‘happy as a mule

eatin’ briers’ again.”

Joan, a good sport who has worked with

me over a decade and understands my droll

sense of humor, laughed.

She had been concerned the day prior

when we photographed a restaurant and,

following years of refusal, I finally ate

sushi. I didn’t have an anti-sushi complex,

rather an anti-fish thing. Raised in mainly

cities growing up – and none of them within

a few hours of the coast – my family rarely

ate seafood or country fried catfish, trout,

bass or the like.

My only true love for fish is

the delectable tastes of Captain

D’s or Long John Silver’s.

So I wasn’t at a point in my

life to try out anything new fish

or fish-related. But I was sitting

in a restaurant with the best food

writer in metro Atlanta. I real-

ized my life was proba-

bly over half over (not to

be macabre, but I hit 40

this year) and said,

“What the heck. Let’s do

this.”

I wound up eating six

pieces.

I won’t needlessly

gush here and say it was

the best dining experience of my

life and the chances of my ac-

tively seeking sushi again are

high - say as opposed to a good

steak or savory rack of lamb. But

it was good. It was a new experi-

ence and it was worth trying.

Again, what the heck, let’s do

this.

Maybe that is where it is all

heading now as I near the 40

mark.

The great Southern writer

Lewis Grizzard once wrote he

will try anything once and then

related how he sneezed out a

very pricey amount of cocaine

onto the dashboard of someone’s

pick-up. I surely am not going as

far as trying everything once –

especially anything involving

cocaine and a pick up truck.

But, I am realizing, that time

does not stop at age 22. Opportu-

nities and occasions don’t al-

ways pass your way twice.

So, this year I might venture to

try some more new experiences.

I’ve done my share of outdoor

adventures, chock full of hiking

and biking on two continents,

rock climbing, white water raft-

ing and even been stricken with

the unforgettable experience of

having food poisoning while

traveling in a foreign country

alone.

I also have enough excitement

working, raising two young boys

and trying to be a decent hus-

band to need to give skydiving

or hang gliding a try.

But, I am also coming to the

revelation that minor adventures

should not be forsaken.

A bit of sushi might be just the

jump start I need before settling

into a routine.

Mark Wallace Maguire

F R O M T H E D I R E C T O R

‘What the heck. Let’s do this’

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s t a y c o n n e c t e d

Like our print edition, but wantmore?You can visit our website,

www.cobblifemagazine.com for

exclusive content, including play

reviews, updated blogs and rare

photos. You can also follow us on

facebook and twitter.

Beef and bowties? Yes. Just a small part of our

MAN ISSUE coming in April!

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Two of Marietta Square’s best-known restaurants have new owners. Sterling and Nancy Wharton of Marietta purchased both Willie Rae’s and Sim-patico in January from longtime owner Ben Lyman. The two eateries have beenmainstays of “restaurant row” on North Park for years. The Whartons plan to lettheir daughter Katie Pfister and husband Micah — both of whom are accom-plished chefs — run the restaurants. The menu at Willie Rae’s will remain mostlythe same, with the addition of some Simpatico favorites.

Meanwhile, Simpatico is joining the trend of “local fare-to-table” movement byrelying heavily on growers from Cobb County, many of whom can be found atthe popular Marietta Farmers’ Market on the Square, Wharton said.

In another big change, the Pfisters will open a bakery upstairs in Simpatico,which will produce all the breads and desserts offered downstairs. Other plansinclude having late-night hours to capture the “after-show” crowd from theStrand, Wharton said. Simpatico will also get an updated interior, he said.

Pier 213 Seafood opened in February onS. Marietta Parkway not far from theSquare. Marietta residents and brother andsister Kevin and Kammie Sakprasit arebringing a variety of fried, grilled andsteamed plates of seafood to diners in afast casual restaurant.

The menu focuses on high-quality ingredi-ents and freshly-caught seafood from theGulf Coast. The siblings also own IrvingtonSeafood in Mobile, Alabama, and havebeen supplying metro area restaurants withseafood for the last eight years.

Signature items at Pier 213 include a crabcake dish made with plump crab meat,richly seasoned and pan-fried. In addition totheir regular menu, Pier 213 frequently of-fers shrimp, crab and crawfish low-countryboils on a seasonal basis. The family-friendly restaurant also has a special menufor children.

Inside the nautical-themed 3,200-square-foot dining area, the restaurant seats up to80 guests. The spacious patio can seat upto 16 diners.

Pier 213 Seafood is at 35 S. MariettaParkway in Marietta and is open daily. Formore information about Pier 213, call (678)290-8170 or visit pier213.com.

[ f o o d a n d d i n i n g ]

GOT AN ITEM FOR NEWSAND NOTEWORTHY?

Tell us! Just send us anemail at mmaguire@

cobblifemagazine.com.We want to hear from

you!

Culinary changes afootTwo downtown Marietta staples get new owners

New seafood restaurant Pier 213 opens

Cobb Life March 201310

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n e w s & n o t e w o r t h y

[ p e o p l e ]East Cobb’s Eric E. Jacobson, executive director forthe Georgia Council on Developmental Disabilities, wasrecently honored by the Atlanta Chapter of the NAACPfor the work of the council and its signature concept, theReal Communities Initiative. Real Communities waslaunched in 2009 and provides cutting-edge, intention-ally inclusive activities throughout the State with a focuson projects that create opportunities for all people - withand without disabilities - to be fully engaged in the so-cial life and civic development of their communities.

Real Communities supports programs across Georgiathat help people become better prepared to address avariety of issues that affect not only people with disabili-ties, but involve everyone in a community. Programsrange from transportation to housing to communitybuilding efforts that bring people together in new ways.GCDD'S current Real Communities Initiatives includeRefugee Family Services/Global Growers Network in At-lanta Clarkston area, City of Milton Better Together,Forsyth Farmers Market in Savannah, Centenary UnitedMethodist Church in Macon, Korean Coalition in Atlanta,Gwinnett Gives Time Bank in the Atlanta area and theCity of Fitzgerald.

March 2013 Cobb Life 11

East Cobb’s Jacobson honored by NAACP

Eric and Terri Jacobson at the banquet.

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Grow your own cure with natural herbs

[ h o m e a n dg a r d e n ]


What if you could soothe a sore throat or a headache

with the snip of a scissors? Plant some herbs indoors now,

before fall sets in, and you could have a winter's worth of

folksy remedies.

Many medicinal plants, especially herbs, grow well in-

doors, says Amy Jeanroy, who runs a greenhouse business

near her Ravenna, Neb., home, and writes and teaches

about medicinal herbs. She recommends starting with these

five: thyme, chamomile, mint, lemon balm and sage.

Each works well as a tea: Grow, cut and dry them for use

throughout the year, or use fresh herbs. To brew a tea, add

1 teaspoon of dried — or 3 teaspoons of fresh — herbs to 1

cup of boiled water; steep several minutes, then remove the

herbs.

All five herbs aid digestion, says herbalist Christina

Blume, who has taught medicinal and other herb-related

classes at the Denver Botanic Gardens.

"A lot of herbs that people already cook with are herbs

that have medicinal qualities," adds Jeanroy. "It doesn't

necessarily mean it's kicking the flu for you. It helps you."

Physician Andrew Weil maintains a list of healthful herbs

and their uses at his website, DrWeil.com.

Consult a doctor before trying to treat a health problem

with herbs, Jeanroy says.

She treats her five children with herbs such as

chamomile. "It helps with the crankiness the kids get when

they're feverish," she says.

Thyme, Jeanroy says, can soothe a throat sore from

coughing, and Blume touts its anti-viral properties.

"I always drink thyme tea when I fly," says Blume, "be-

cause you're re-breathing all that air that everyone's breath-

ing and (the tea) tastes good."

Mint — especially peppermint — is a home remedy for

an upset stomach. And it can mask the strong or bitter taste

of some other herbs, such as sage, which can soothe mouth

sores and bleeding gums after dental work, says Jeanroy.

Lemon balm can be drunk as a tea to counter headaches,

added to other medicinal teas to mask an unpleasant taste,

or steeped stronger to make a topical, antiseptic cleanser

for a skinned knee or itchy bug bite, she says.

"If there's one herb that does tons of great stuff, lemon

balm is it," says Jeanroy.

Medicinal gardens are centuries old; modern ones date

back to the apothecary gardens of the Italian Renaissance

during the 16th century, says Teresa Mazikowski, a staff

gardener who spearheaded the Buffalo and Erie County

(N.Y.) Botanical Gardens' indoor medicinal garden last Oc-

tober.

Botanical gardens grew out of these early medicinal gar-

dens.

The indoor medicinal garden that Mazikowski tends goes

beyond common herbs. It was planted with public educa-

tion in mind, she says, and includes rare and tropical

plants, as well.

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The home-improvement and design shows make it look easy: Take a simplesheet of inexpensive plywood and presto! In a few minutes, you've got a table, acabinet or a lounge chair.

It's not that fast or dirt-cheap, but it can be that easy, according to woodwork-ing experts who speak fondly of plywood's many merits.

"Plywood is the starting point for many of the things I build," says artist anddesigner Jimmy DiResta of New York City. "With some imagination and inven-tiveness it can become anything."

Plywood is cheaper and often stronger than solid wood, easy to find at home-improvement or lumber stores, and — darn it — it looks good.

Plywood is made from thin layers — called plies, or veneers — glued togetherunder heat and pressure, with each ply laid perpendicular to the next. This"cross-graining" gives plywood its strength and stability, says Philip Schmidt, au-thor of "PlyDesign" (Storey Publishing, 2012).

Since plywood comes in more than a dozen standard thicknesses and twiceas many grades, check a buying guide — Home Depot has one online — beforepurchasing it. Schmidt recommends using a cabinet-grade material, such asBaltic birch, for do-it-yourself projects. The plies are thin and even, and the exte-rior is smooth, sanded and blemish-free.

"PlyDesign" includes 73 projects for novices and experienced builders. Do-it-yourself project magazines such as Ready Made and Make, and online sitessuch as Instructables offer many other ways to use plywood.

"Plywood is inherently modern, if you think of modern as starting in the1920s," says Schmidt, of Denver. "It's still beautiful wood.”

[ h o m e a n d g a r d e n ]

Plywood a solid choice for change

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Broccoli is the star of this substantial stick-to-your-ribs soup.

To be sure, there's some Canadian bacon in it, adding flavor, but

it plays only a supporting role. And just as this soup boasts

smokiness without a lot of bacon fat, it is thick and creamy with-

out any butter, cream or flour. The trick? Pureeing the vegetables.

Any soup with enough vegetables will be creamy when you

puree it. And just about any vegetable will work, though I'll

admit I smuggled in a single Yukon gold potato to assist the broc-

coli in this recipe. And by the way, a soup without a lot of cream

or butter will not only be leaner, it also will taste that much more

vividly of the vegetables with which it is made. Cream and but-

ter, much as I love them, tend to tamp down flavor.

I hope you will consider this mostly vegetable soup a suitable

candidate for the main course at dinner. With some grilled or

toasted country bread and a green salad on the side, I promise

you will be plenty satisfied.

SMOKY CREAM OF BROCCOLI SOUPWITH SHARP CHEDDAR

- Start to finish: 45 minutes- Servings: 4 mains or 8 starters- 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided- 3/4 pound Canadian bacon, chopped- 1 medium yellow onion, sliced (about 1 cup)- 2 pounds fresh broccoli (4 cups small florets set aside, the rest,including the stalks, trimmed of tough skin and coarsely chopped)- 1 small Yukon gold potato (about 6 ounces), scrubbed and thinlysliced- 5 cups low-sodium chicken brothKosher salt and ground black pepper- 1 tablespoon fresh lemon juice, or to taste- 2 ounces sharp cheddar cheese, coarsely grated

Heat the oven to 450 F.In a large saucepan over medium, heat 1 tablespoon of the oil.

Add the bacon and cook, stirring, for 6 to 8 minutes, or untilslightly golden. Use a slotted spoon to transfer the bacon to abowl and set aside.

Reduce the heat to medium-low. Add another tablespoon of theoil and the onion to the pan, and cook, stirring occasionally, untilthe onion is softened. Add the coarsely chopped broccoli (not theflorets), potato and chicken broth. Bring the broth to a boil, thenreduce the heat and simmer, partially covered, for 20 minutes, stir-ring every so often, or until the broccoli and potatoes are very ten-der.

Meanwhile, on a rimmed baking sheet toss the florets with theremaining 2 teaspoons oil. Season with salt and pepper, thenspread in an even layer. Roast in the top third of the oven for 5minutes, or until lightly caramelized.

When the vegetables in the soup are tender, transfer the soup toa blender and puree, in batches, until smooth. Be careful and onlyfill the blender a third full each time.

Return the soup to the saucepan, along with the roasted broc-coli florets and the Canadian bacon. Add the lemon juice, thenseason with salt and pepper. Add water, if necessary, to achievethe desired texture. Ladle the soup into 4 shallow soup bowls andtop each portion with some of the cheddar. - Sara Moulton

This broccoli soup is sure to surprise

[ f o o d a n d d i n i n g ]

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The National Endowment for theArts announced in late December itwas awarding a $10,000 grant toThe Cobb Energy Performing ArtsCentre Foundation to support itsJAZZ ROOTS series.

Monies received from the grantwill support the education initiativesof the JAZZ ROOTS programlaunched by the Cobb Energy Cen-tre Foundation in 2012. The goal ofthe educational component of JAZZROOTS is to teach, inspire and en-rich young people through uniqueactive learning opportunities to ex-perience jazz music, both in the the-ater and in the classroom, includingthe cultural influences that impactthis art form.

Information: www.cobbenergy-centre.com/foundation andwww.jazzroots.net/atlanta.

[ h o m e a n d g a r d e n ]

Win brunch with DIY Network star JeffDevlin at the Spring Atlanta Home Show

The Spring Atlanta Home Show, Georgia’slargest home show (www.AtlantaHomeShow.com),will return to the Cobb Galleria Centre March 22through 24. The popular annual event will bring to-gether over 350 experts in the home remodelingand landscaping industries to showcase the latestproducts and services for homes of all sizes andstyles. Jeff Devlin of the DIY Network will bring hisentertaining blend of know-how and good humor tothe Reliable Heating & Air Home Show Stage,headlining a roster of exciting speakers who willappear throughout the three-day event.

“The Spring and Fall Atlanta Home Shows offerhomeowners one-stop shopping like no otherevent,” said show director Michael Schoppenhorst.“Here they can see new products demonstrated,ask questions, talk to the experts, comparisonshop and enjoy demonstrations by nationally-known home and landscape professionals.”

One lucky person and a guest will win the op-portunity to have brunch with Devlin on Saturday,March 23. Details on how to enter the contest willbe announced on the Atlanta Home Show’s officialFacebook page www.facebook.com/atlantahome-show. Plus, one lucky attendee will win a brandnew kitchen from IKEA.

JAZZ ROOTSmusic series receives grant

[ a r t s ]

Other speakers include WalterReeves, Tonya M. Williams andJoe Washington.

General Admission tickets are$10 and may be purchased atthe show’s entrance.

Information: 770.798.1997.

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teases your nostrils the moment

you walk through the door of the

aptly named Aroma Ridge, a specialtycoffee company

The tantalizing fragranceof roasted coffee beans

By Joan DurbinPhotog raphy by Jennifer Car ter

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“When we are roasting, a lot of our

neighbors come outside just for the aroma,”

CEO Nawal Shadeed said with a smile as she

welcomed us into the office area of the 23-

year-old family-owned business.

For coffee aficionados like me, the only

thing better than that wonderful smell is sip-

ping from a steaming mug of java brewed from

freshly roasted and ground beans. The coffee I

drank that day at Aroma Ridge was amazingly

good, far better than any I have ever been able

to make myself, even though I religiously

grind my own beans at home every morning.

Far right, NazimShaheed preparesto roast a batch.Below,CEO NawalShadeed takesfreshly-bakedWicked Jack’s Tavern Rum Cakesfrom the oven.Right, a butter andrum mixture isadded to thecakes.

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Plantar Fascitis • Aesthetic Podiatry • Sterile Spa Pedicures

Dr. Tammy K. Gephart

Board Certified

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Suite 4230

Marietta, Georgia 30068

404.806.3731PodiatryGroupofGeorgia.com

One of the differences, Nawal said, is in the freshness of

the beans. Aroma Ridge roasts only enough beans each day

to fill orders on hand. It guarantees that the coffee a cus-

tomer buys is at its peak.

For bagged coffee, even for bulk coffees, sold at retail

markets, there is a time lapse between roasting and when it

is sold. The coffee can be sitting for days or even weeks in

warehouses and delivery trucks before it gets to store

shelves, where it can sit some more before a customer

takes it home.

But there is another major reason that Aroma Ridge’s

coffee is superior: the quality of the beans.

“We source from small established family-owned planta-

tions around the world,” Nawal said. “We’ve been around a

long time, and people we source from know our family

cares about the products they put out.”

All of the coffees are fair trade and all beans are hand

picked. “Each coffee has a story. Each coffee sack has its

own special artwork from its plantation as a form of brand-

ing,” she said.

Papua New Guinea, Guatemala, Ethiopia, Kenya, In-

donesia, Puerto Rico, Cameroon – the list of countries

sending beans to Aroma Ridge goes on and on. The Ja-

maica Blue Mountain beans are the real deal, certified by

the country’s coffee board, which permits only the highest

quality beans to be exported under the Blue Mountain

brand name.

The company also creates blends of the various beans for

even more variety. Two of these, Baba’s Blend and Mama’s


17616329:CL MARCH 2013(19) 2/26/2013 11:09 AM Page 19

Blend, quickly became favorites at our house.

“Baba” is Nazim Shadeed, the family patriarch who left

Lebanon when he was 16 to work in Jamaica. That’s where

he met and married Mirl, known affectionately to all as

“Mama,” learned everything he could about the coffee

trade and started a family.

When Nawal, his oldest child, was ready for college, the

Shadeeds moved to metro Atlanta so she could attend Ken-

nesaw State University. After incorporating in 1990, they

started with a three-pound coffee roaster and gradually

grew the business to what it is today, with a three-year flir-

tation with owning a retail coffee shop along the way.

Currently, the family all lives in East Cobb, just minutes

from their 11,000-square-foot space on West Oak Parkway.

Nawal and her parents all work there full time, with four

other full time employees. Other family members, even

some of the youngest ones, pitch in during busy times and

on school breaks.

They roast for 20 coffee houses and stores in the metro

area and 450 nationwide and pack the coffee with each cus-

tomer’s private label. “We help them build their own

brand,” Nawal said. “We also do a lot of fundraising for

churches and schools and baseball teams who sell our cof-

fees. We design their own order form and labels. We try to

make it so easy for them.”

Though they aren’t set up for retail sales at the ware-

house, the Shadeed family will gladly roast for small or-

ders from the public, as long as they call in the order at

least 24 hours in advance of pick up.

But there is more to Aroma Ridge than simply excellent

coffee. Wicked Jack’s Tavern rum cakes are baked on

premises using Mirl’s mother’s recipe. Appleton Estate

Rum from Jamaica is the key ingredient, with cake flavors

including chocolate, butter vanilla and red velvet.

A slice of Wicked Jack’s is almost sinfully good with a cup

of coffee, as are the luscious biscotti the Shadeeds also

bake there. I have never been a fan of biscotti, but these are

so delicately moist and full of flavor that I find them al-

most irresistible.

Aroma Ridge also makes coffees blended with all natural,

no sugar syrups for a change of pace. Those syrups are also

sold by the bottle and can be used with everything from

iced tea to ice cream.

Perhaps the most unique item Aroma Ridge sells is kopi

luwak, beans of coffee berries that have been eaten and ex-

creted by Asian civets, or “coffee mouse.” Popularized by

the film “The Bucket List,” this coffee is so rare that its

cost will startle the average consumer: $350 a pound or

$40 for two ounces, which will make a pot of 10 to 12

cups.

Coffee connoisseurs are still in the minority in Georgia,

where the sweet tea culture reigns supreme. But that is

changing, Nawal said.

“People used to buy coffee and not look at the label, but

awareness has grown and people are experimenting more.

Now there are so many different coffees to taste, it’s just

like wines,” she said.

“Life is too short to drink bad coffee.”

770.421.9600aromaridge.com1831 West Oak ParkwayMarietta 30062

17616330:CL MARCH 2013(20) 2/26/2013 11:10 AM Page 20

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Photos courtesy of Associated Press

17616332:CL MARCH 2013(22) 2/22/2013 4:03 PM Page 22

Award-Winning Landscapes Since 1989

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Design Work by Landscape Architects

Maintenance • Landscape Installation

Irrigation • Drainage • Hardscapes

Retaining Walls • Water Features

400 Arnold Mill Way | Woodstock770-924-1001

www.hutchhort.com

They will all be at the Earl Smith Strand Theatre in

Marietta March 16.

Yes, one of the nation’s most esteemed events is com-

ing to Cobb County and bringing with it an A-list of ac-

tors, musicians and celebrities and helping raise (maybe

to help?) funds for a good cause.

The third annual Diamond Awards is taking place at the

theatre March 16 at 7 p.m. The event benefits the Not

Alone Foundation, a nonprofit organization dedicated to

providing financial assistance and educational and med-

ical resources for chronic kidney disease and end-stage

renal disease.

The event is being presented by Coca-Cola.

Cobb Life is a media sponsor.

In addition to the awards ceremony hosted by Emmy

Award winning actress Jackee Harry, The Coca-Cola

Corporation and The Not Alone Foundation have created

a bevy of events that will allow the public to interact

with celebrities, support collegiate scholars and raise

much needed contributions for the foundation’s general

fund.

Here is a brief overview of events throughout the week-

end:

- On Friday, March 15 at 9 a.m. the J.W. Marriot, Buck-

head will host The Diamond Awards Educational Sum-

mit. At Noon, Canton, Georgia’s Bridge Athletic Club

will be the venue as The Coca-Cola Corporation honors

men of distinction Ahmad Rashad, Alan Thicke and Ken

Howard at a reception to kick off the First Annual Not

Alone Foundation Celebrity Golf Tournament.

- On March 16, host Jackee Harry will serve as the

celebrity ambassador for The Not Alone Foundation’s

signature program Laps for Life. From 9 a.m. to noon,

the Marietta Square will serve as the backdrop for free

health screenings, college and corporate recruitment

programs and one of the liveliest outdoor fundraisers of

the season.

- Directly following The Third Annual Diamond Awards

presentation, the weekend will conclude with the Chair-

man’s Annual Dinner. The invitation only banquet will

offer honorees, presenters, sponsors, VIPs and media the

opportunity to celebrate the many successes and accom-

plishments of the weekend events.

What do Paula Abdul,Dionne Warwick, Eric Benet,Lou Gossett, Jr. and Dr. Drew have in common?

17616333:CL MARCH 2013(23) 2/22/2013 4:04 PM Page 23

17616334:CL MARCH 2013(24) 2/22/2013 12:25 PM Page 24

Just as a chef utilizes a number of ingredi-ents to enhance a basic recipe, a wine-

maker will often incorporate any number ofblending variables to produce a wine whichultimately combines many different compo-nents with the hope of making a more com-

plete, complex and flavorful wine.

of f lavorsfusion

By Michael VeneziaPhotography byJennifer Carter

blends produce a

17616334:CL MARCH 2013(24) 2/22/2013 12:26 PM Page 25


The Blend – Old World ModelMany producers are bound by tradi-

tional regulations which dictate several

rules which must be adhered to in wine

production. The French AOC (Appellation

d’Origine Controlee) and the Italian DOC

(Denominazione d’Origine Controllata),

are the two classic benchmarks.

Although many of the world’s most fa-

mous wines are blends of several compati-

ble varietals, many new world wine

regions such as California are not bound

by these old world regulations. For exam-

ple the Bordeaux region of France under

AOC compels the producer to fashion his

red wine from any combination of ap-

proved varietals. Therefore if a red wine is

produced in Bordeaux, the winemaker is

required to compose the blend from as

many as five grapes. Cabernet Sauvignon,

merlot, cabernet franc, petit verdot and

malbec are the only red grapes permitted

under the AOC law. However there is no

regulation as to what percentage of each

must appear in the final blend.

This practice is based on the unpre-

dictable vagaries of Mother Nature and the

challenging weather patterns which affect

this region of Southwest France. As each

varietal has its unique growth cycle, the

prevailing climate conditions during a par-

ticular year will dictate when specific vari-

etals are harvested based on their ripeness

and what percentage will ultimately be

used in the final blend.

17616336:CL MARCH 2013(26) 2/22/2013 12:22 PM Page 26


The Blend - New World ModelCalifornia, America’s premier wine

growing area, often promotes on the label

the name of the prominent varietal. By

law, in order for a wine to read cabernet

sauvignon or any variety, it must contain

at least 75 percent of the named grape.

This gives the producer the opportunity

to blend up to a quarter of the wines’ total

constituents into the finished product.

This gives the winemaker the ability to

determine what will happily cohabitate in

the finished wine, enhancing the color,

aroma, and sensory impact of the final

blend. No rules or regulations on grape

type are imposed giving options like

syrah, zinfandel or even white grapes the

opportunity to join in the alchemy. So in

effect, there are no restraints to the cre-

ativity options.

Regional BlendsIn many wine grown areas, multi-re-

gional varietal components are often used

to add layers of flavor to a wine blend.

For instance, a wine labeled California

Chardonnay often contains fruit sourced

from a number of smaller American Viti-

cultural Areas (AVA). Sonoma, Santa

Barbara, Lake and Monterey counties are

used by many producers to accent the

fundamental and unique characteristics of

these regional viticultural areas. Weather,

soils, vineyard locations and even the

vines’ age, rootstock, and clonal selec-

tions will influence the final blend.

Weather, soils, vineyardlocations and even thevines’ age, rootstock, andclonal selections will

influencethe final blend.

17616337:CL MARCH 2013(27) 2/22/2013 12:21 PM Page 27


Fermentation BlendsMany wines are the result of different fermentation regimens.

Certain white wines are fermented in temperature-controlled

stainless steel tanks used to retain varietal character and natural

acidity.

Often chardonnay ferments utilize both tank and oak barrels

to incorporate color, aromas and textured nuances that are natu-

ral elements found in the wood. This layering builds additional

components which are popular flavor enhancements enjoyed by

many consumers. The oak can be sourced from any number of

forests specializing in trees grown exclusively for barrel cooper-

age.

A handful of the most popular are found in central France,

Missouri, Slovenia, Hungry and Russia. Wine makers are ex-

tremely particular in their barrel sourcing and will often identify

specific forests in France such as Allier, Troncais and Limousin.

The thickness of wood’s grain, a tree’s age, the natural tan-

nins contained in the oak, the size of the barrel, as well as the

stave width will have an effect on the flavor of the wine. There

is a perceivable personality difference between the delicacy of

French oak to the more powerful impact of American oak. A new

barrel will have more influence on a wine than a used or sea-

soned barrel just as a new tea bag will produce a more flavorful

brew than a twice steeped tea bag. Lastly, the barrels are

“toasted” and release subtle aromas of vanilla by caramelizing

the natural sugars contained in the oak, which also impact the

character of the finished wine. All of these factors come into

play when blending decisions are made.

AgingWhether the wine is white or red, the time the wine rests in

cask will give the producer another way of enhancing the flavors

of his particular blend. For example, a chardonnay wine blended

from grapes fermented in 70 percent new French oak, aged for

10 months on the lees and introduced to a pure stainless still fer-

mented chardonnay will possess dramatically different character-

istics than one that is produced from a blend that is fermented in

100 percent French oak from 3 year old casks.

As you can see there are many different approaches to the

idea of blending wines with an infinite number of possibilities

offering the winemaker and consumer a multitude of styles to

taste and appreciate.

17616338:CL MARCH 2013(28) 2/22/2013 12:21 PM Page 28

Several of our ‘Rising Stars’ at the Earl Smith Strand Theatre on the Marietta Square.From left, Rob Swartwood, Tracy Rathbone, Crystal Johnson and Jeremy Abernathy.

20

40RISING STARS

UNDER

COBB’S

COMPILED BY STACEY L. EVANS, JENNIFER HAFER, KEVIN HAZZARD, MICHAEL PALLERINO AND MEREDITH PRUDEN.

PHOTOGRAPHY BY JENNIFER CARTER

17616339:CL MARCH 2013(29) 2/26/2013 11:12 AM Page 29

165 Vann StreetMarietta, GA

770-422-9856www.mariettapodiatrygroup.com

• Podiatric & Diabetic Clinic

• Physical Therapy Department

• State-of-the-Art Ambulatory Surgical Center

• Sports Injuries

FOOT & ANKLE

HEALTHCARE

Dr. Glyn E. Lewis

Dr. Narmo L. Ortiz

Dr. Donald R. Powell

Dr. Matthew G. ButlerPhysical Therapist

I

f you’ve ever wondered

what a real life Wonder

Woman looks like, just

spend a day with Marnie

Williams. Now a seven-year vet-

eran at The Weather Channel,

she began her career just out of

college at a local television af-

filiate in South Florida and held

positions at The Sally Jesse

Raphael Show and The Home

Shopping Network before mov-

ing to Atlanta to take a director

position at TWC. After spending

five years in the control room

there, Williams noticed a change

in technology that resulted in

leadership interest in the online

space.

“They were looking for a

community manager,” she said.

“I took a leap of faith, applied

and interviewed with people I

had never met, but I got it. It was

one of the best decisions I ever

made besides taking the job with

The Weather Channel in the first

place.”

The social team at TWC is a

small one—only Williams and a

social media manager—yet they

manage to sustain the social

strategy for all programming. In

fact, they’ve more than sus-

tained it, they’ve grown it to

close to 1.4 million fans today,

doubling their numbers across

platforms in 2012 alone. “What

I love about social media is the

instant reaction from the com-

munity,” Williams said. “If we

post something on the brand

Facebook page and it gets 3,000

Likes in an hour, that’s instant

gratification and lets us know

what we’re doing is resonating

with fans.”

When she’s not busy culti-

vating TWC’s social presence,

Williams writes for her own

popular food and wine blog,

founded in 2010 with her hus-

band Tim, called Grapes and

Hops Atlanta (at www.grape-

sandhopsatl.com). What did we

tell you? Wonder Woman.

MARNIE WILLIAMS Community Manager of Social Media at The Weather Channel

20 RISING STARS UNDER 40

Age: 37 Family: Married to Tim.Education: Bachelor’s Degree,University of South Florida.Volunteer Activities: Univer-sity of South Florida boardAlumni Association AtlantaChapter board of directorsand social chair; Atlanta HeartWalk with TWC team.

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17616340:CL MARCH 2013(30) 2/26/2013 11:14 AM Page 30

He’s quirky, quick-witted, affable

and passionate, and these qualities

extend beyond his personal life into

his professional career. In fact, it’s

easy to see why foodies flock to

Muss & Turner’s in Vinings for his

playful (and delicious) creations.

Chef de Cuisine

Dameren Par-

enteau puts so

much of himself

into his rotating

menu and daily

specials, it could

be said his food is

just an extension

of him—on a

plate.

“My philoso-

phy on food is comfortable but fun,”

he said. “That’s really it.”

Although he grew up in Cobb

County, Parenteau began his culi-

nary journey as a dishwasher at

Athens’ restaurant East West Bistro,

where he quickly started working as

a sous chef and picked up the head

chef’s enthusiasm for food and cre-

ativity. When he moved back to the

metro area, he regularly came to

visit a friend who worked at Muss &

Turners but Parenteau was employed

as a chef elsewhere.

“This quickly became one of my

favorite places to eat, but I was

working up in Ac-

worth,” Parenteau

said. “I moved over

here, started on the

line and moved up.”

Now the captain of

his kitchen for more

than a year, he’s al-

ways looking for the

next thing and finds it

in the passions of the

people on his team.

“The open-ended creativity of the

chefs here means we’re never stuck

on one menu,” he said. “We just get

to play with what’s in season and

local or some soy sauce made in

Japan that we can get our hands on.

We don’t lock ourselves in.” And

that’s what keeps locals coming back

for more.

DAMEREN PARENTEAU Chef de Cuisine at Muss & Turner’s


Age: 38 Family: Hilary Herlinger. Twochildren, Julian, 12 and Liet, 9.Education: “Some college, butI mostly sat around in thecourtyard reading books.” Volunteer Activities: “We do alot of community-based stuff atthe restaurant.”

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17616341:CL MARCH 2013(31) 2/26/2013 11:15 AM Page 31

(Gluten Free Certification Organization), which requires

monthly testing so you know lines are dedicated gluten free

and there’s no cross contamination.”

To that end, Shaw found a local bakery that

is free of all the same allergens as her prod-

ucts.

Only a little more than two years after

launching Frannie’s, Shaw is enjoying wide-

spread popularity and her gluten free muffins

are sold at local natural food stores and in the

natural foods section of all Kroger stores. “It’s

nice to provide something new to people who

have had food allergies for a long time,” Shaw

said. “But it’s a great feeling to have some-

thing little kids can eat and actually enjoy.”


FRANCES SHAW Owner, Frannie’s Gluten Free Muffins


Like many successful entrepreneurs, Frances Shaw

saw a problem and solved it. After experiencing health

issues and realizing she needed to eat

gluten free, she changed her diet and, ulti-

mately, changed her life.

“Changing my diet made a big differ-

ence for me,” she said. “Especially with

flours and milk, so I came up with a zuc-

chini muffin recipe and thought, ‘Maybe I

should do something with this.’”

A year later, in 2010, Frannie’s Gluten

Free Muffins was born.

“I really wanted to bring good, allergy

free muffins to the community for other

people who need to eat this way,” Shaw

said. “When you have multiple food aller-

gies it’s hard to find something that meets

all your requirements.”

Today, Frannie’s muffins are free of seven of eight

major food allergens—there’s even one that’s free of

all major allergens.

“I started off in my kitchen,” she said. “But, it’s re-

ally important to be 100 percent gluten free GSCO

Age: 24Family: SingleEducation: “I went to SCADfor three years but didn’t fin-ish.” Volunteer Activities: “We doa lot of donations to races andorganizations, including theKids Enabled Resource Fair forkids with learning and devel-opmental differences.”

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“When you have multiple foodallergies it’s hard to find somethingthat meets all your requirements.”

17616342:CL MARCH 2013(32) 2/26/2013 11:16 AM Page 32


JEREMY JAMAL ABERNATHY Pastor and Attorney


“I always thought I

would end up back here,”

said Abernathy, a family

law attorney. “Cobb is

the best mix of small

town and big town; you’re only a short

drive away from Atlanta and all it has

to offer, but at the same time, it’s a

great place to raise your family.”

An attorney with The Manely Firm

P.C., Abernathy sees his role as friend

and arbiter.

“The way I look at family law is I’m

reorganizing families the best way I can

in a tough situation,” he said. “I have to

be a friend, so my clients trust the ad-

vice I provide, and I’m also an arbiter

as well, in that I have to deal with the

opposing side.”

But there’s a bigger adversary Aber-

nathy takes on each Sunday in his role

as the recently installed pastor at Noon-

day Missionary Baptist Church.

“I feel like preaching is my first pri-

ority, which allows me to do everything

else effectively,” Abernathy said.

“Growing up, one quote that has stuck

with me is, ‘he who serves all best,

serves himself,’ and that’s what led me

into ministry, and law as well.”

After receiving the call to become

the 19th pastor of the 124-year-old

Noonday Missionary Baptist Church,

Abernathy made a surprising discovery:

His wife’s great, great grandmother is

buried in the church’s cemetery.

“It certainly affirms my appointment

was divinely inspired,” he said.

It almost seems as if Jeremy Abernathy’s

path back to Marietta was divinely designed.

A 1997 graduate of McEachern High School,

Abernathy attended Morehouse on a football

scholarship. After graduating from the esteemed

Atlanta institution, he graduated from law school

at Loyola University of New Orleans School of

Law before clerking in

DeKalb Superior

Court for two years,

followed by a year

spent with the public

defender’s office in

Carroll County and

two years with King

& Spalding.

Age: 33 Family: Married to Tiffany. Thecouple has three daughters,Havalynn, 10, Kyndal, 5, andEmory Grace, 4.Education: Bachelor of Arts,Morehouse College. Law De-gree, Loyola University. Pursu-ing a Master’s of Religion atLiberty University Seminary.Volunteer Activities: MUSTMinistries.

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17616343:CL MARCH 2013(33) 2/26/2013 11:17 AM Page 33

War may be hell, but for all too

many veterans, it pales in comparison

to the shock of returning to civilian

life. PTSD, alienation, a diminished

sense of purpose and survivor’s guilt,

often prove too much for the even the

strongest of minds. The government

tries to help, but often falls short. Civil-

ians lend a hand, but can’t relate. A full

transition back into civilian life, true

healing, requires the help of those who

know the road.

Marietta’s Rob Swartwood, an attor-

ney with Gregory, Doyle, Calhoun &

Rogers, is a decorated Army veteran of

the Iraq and Afghan wars. He knows all

too well the pressures returning vets

face.

“The war has had ill effects on the

military forces,” Swartwood says.

“Now they’re trying to transition to

civilian life and they face a number of

issues. I transitioned well, I want to

help others do the same.”

So, last year Swartwood and his

wife Mandy assumed ownership of a

company called Ranger Coffee. Though

the company had been generous to vet-

erans in the past, Ranger Coffee’s char-

ter didn’t go far enough for the

Swartwoods. So, immediately upon

taking over, they restructured its busi-

ness model, mandating that 50 percent

of the profits be given directly to

causes benefitting veterans.

Since then, the company has donated

to Team Red White & Blue, Gallant

Few and the Stephen Siller Tunnel to

Towers Foundation.

“I’ve always had a servant’s heart,”

Swartwood says. “And I want to help

shore up what could be our nation’s

next Greatest Generation.”

ROB SWARTWOOD Attorney, Gregory, Doyle, Calhoun & Rogers; President, Ranger Coffee


Age: 36Family: Married to Mandy. The couple has two sons, Trey, 3, and Harper, 6 months.Education: Bachelor’s Degree, United States Military Academy at West Point. Law Degree, University of Georgia. Volunteer Activities: Pro-bono legal services; board service on Congressman Gingrey’s Academy NominatingBoard, the State Bar of Georgia’s Military and Legal Assistance Program Committee, the Community Advisory Boardof the Junior League of Cobb-Marietta; mentor and advocate for U.S. military veterans, and volunteer for various vet-eran organizations.Awards and Honors: Decorated Army officer and two-time recipient of the Bronze Star Medal for combat service inIraq and Afghanistan; Blue Key National Honor Society; Ernest Barrett Award Recipient, Leadership Cobb ‘12.

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17616344:CL MARCH 2013(34) 2/26/2013 11:17 AM Page 34


CRYSTAL JOHNSON Business Development, Applied Technical Services Inc.


Age: 31Family: Married to David. Thecouple has two children, SydneyLynn, 5, and Lawson, 3.Education: Bachelor’s Degree,Georgia State University.Volunteer Activities: PeachtreeRoad United Methodist Church(member and volunteer), EdenVillage, Toys for Tots, Children’sHealthcare of Atlanta, Habitat forHumanity, Neighborhood HOA.

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It’s not personal, it’s

business. Perhaps the best

known of the mobster

movie clichés, the line is

almost as over-used in

real life as it is in the

movies. Indeed, we accept

it as fact. Yet, if the career

of Crystal Johnson is any

indicator, perhaps it’s best

relegated to the world of

make-believe.

Johnson works in Busi-

ness Development, Con-

sumer Product Testing for

Applied Technical Serv-

ices (ATS), a Marietta-

based company that tests

the safety of everything

from nuclear facilities to

baby bottles. And for her,

the business is very per-

sonal.

Johnson’s grandfather

started the company in his

basement. Her father has

been the president for 15

years. Johnson, herself,

started working at ATS

when she was 12 – sweep-

ing the floors.

“ATS is in my dad’s

blood,” Johnson says. “He

brought me here when I

was a child. I’ve been

around it my whole life.”

After graduating from

Georgia State, Johnson

took a job at a payroll

company, but felt the pull

of the family business.

“I always knew I’d be

back,” she says. “Every-

thing I’ve done has been

preparation for this.”

She is drawn to ATS by

more than just familiarity,

however. In her role of

consumer product testing,

Johnson has found a calling.

“I’m very passionate about

my area of expertise because

I have very young children.”

Johnson says her ultimate

goal is to be a senior execu-

tive at ATS. Will her years

sweeping the floor help her

out? They can’t hurt.

“My dad really believes

you have to work your way

up,” Johnson says, with a

laugh.

17616345:CL MARCH 2013(35) 2/26/2013 11:18 AM Page 35

(678) 631-1700

Multi-Millon Dollar Producer(678) 631-1713 Direct LineVisit my website @ www.suehilton.com

An Independent Member Broker

The list of internet pioneers who dropped out of college

to pursue their goals is illustrious. Bill Gates, Mark

Zuckerberg, Steve Jobs. Gabriel Weinberg would have

joined their ranks if not for gym class.

“I had a summer internship after my junior year and I

planned to drop out after that,” says Weinberg, who was study-

ing at MIT at the time. “But I found out the only thing I was

missing to get a physics degree was a physical education re-

quirement. All I had to do to

finish was play soccer two

days a week.”

Though Weinberg returned

to finish his degree, his mind

was already elsewhere. He

sunk some of the tuition money

his parents had given him into

a business. His grand plan? He

didn’t have one.

“MIT is a brain pool,” he says. “I started asking around and

was pointed to people who knew what they were doing.”

Weinberg’s idea was a social networking site that he sold in

2006. Soon after he started a family and moved to Pennsylva-

nia, but he continued developing concepts. His next was Duck-

DuckGo, a search engine that has grown to notch over 50

million direct searches.

Any business plan that puts you in direct competition with

behemoths like Google, Yahoo and Bing might not seem like a

recipe for success, but Weinberg targets the things those larger

engines can’t – less clutter and none of the intrusive tracking of

consumers. If he can pull that off, will the big guys come call-

ing?

“There’s no room to sell, because the industry has room,”

the East Cobb native says. “Besides, selling would mean we’d

have to change.”

GABRIEL WEINBERG Founder and CEO, DuckDuckGo


Age: 33 Family: Married to LaurenMcCann. The couple has twoboys, Eli, 3, and Ryan, 1.Education: Bachlor’s Degree,MIT; Master’s Degree, MIT.

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17616346:CL MARCH 2013(36) 2/26/2013 11:19 AM Page 36


LISA CUPID Cobb County Commissioner, District 4


As a Cobb County Commissioner

(District 4), Lisa Cupid understands

that the people who elected her into office gen-

uinely desire the best for their families and com-

munities. That’s what makes her first foray into

political office - she was sworn in Jan. 4 - so

worthwhile.

Cupid, a Georgia Tech mechanical engineer-

ing graduate who currently is completing gradu-

ate degrees in law and public administration at

Georgia State, ran her campaign on the rally cry

that District 4 needed better representation. It

needed a leader who could better engage people

in county matters; ensure equitable investment

of taxes across Cobb; recognize and support

business and entrepreneurship; and establish

communities that are attractive, safe, walkable

and complete with neighborhood amenities.

When it was over, Cupid’s passion to make

Cobb an even better place to live and work

spoke volumes. The final tally saw her end Cobb

Commissioner Woody Thompson’s quest for a

fourth term by a three-to-one margin.

“In my first job out of college, my manager

told me I was a change agent,” Cupid recalls.

“His words were far more fitting then I real-

ized. I feel

blessed that I

can translate that

same energy

from engineer-

ing to transform-

ing a

community.”

A former

manufacturing

engineer of

Eastman Kodak,

Cupid has a

strong track

record of suc-

cess. She has

served as a pol-

icy analyst for

the Governor’s

Office of Plan-

ning and

Budget, an assis-

tant project manager of an affordable housing

nonprofit managing collaboration of developers,

attorneys, investors and subcontractors of multi-

million dollar projects, and executive assistant of

a partnership of 15 metro Atlanta chambers of

commerce, helping support advocacy of policies

to keep the area competitive.

And since the people have spoken, Cupid, a

12-year Cobb resident, has this to say to them

about her first four years in office: “I did not get

this position alone, and I know with your contin-

ued zeal and participation, we will indeed have

observable, measurable, and positive change in

regard for our District.”

Age: 35Family: Married to Craig. Thecouple has two sons, Nehemiah,4, and Noah, 2.Education: Bachelor’s Degrees,Georgia Tech and Georgia State.Pursuing Doctorate and Master’sDegree at Georgia State. Volunteer work: Austell Com-munity Taskforce Partnership,South Cobb RotaryAdvisory; member of severalCobb County studies and Mari-etta-Cobb New Markets Inc.;member of several communityorganizations, including theCobb Chamber of Commerce,South Cobb Rotary, CobbNAACP and the Georgia Associa-tion of Black Women Attorneys.

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17616347:CL MARCH 2013(37) 2/26/2013 11:19 AM Page 37

JUSTIN PATRICK HART Radiation Oncologist, WellStar



Dr. Justin Hart is a specialist

among specialists.

As one of only three radiation oncologists employed

by WellStar Health System, Hart

treats about 300 patients annually.

“I think I knew since elementary

school that I would be a doctor,” he

said. “My grandmother was being

treated for cancer, and I remember I

wanted to learn how to do that.”

Boasting not only a medical de-

gree, but Ph.D. as well, Hart initially

thought about entering the research

and academic side of medicine.

“Ultimately, I decided taking care

of patients was the most important

thing,” he said. “I love doing what

I’m doing and working with patients.”

Some of Hart’s most treasured childhood memories

are the summers he and his cousins spent at his grand-

mother’s house.

“My relationship with my grandmother was a won-

derful trans-generational relationship,” Hart recalled.

“We got to spend a lot of time with her.”

Because of the nature of radiation oncology, Hart also

spends a lot of time with his patients cultivat-

ing relationships, which sometimes makes his

job very tough.

“But, at the end of the day, I think we’re

very fortunate,” he said. “We have so many

tools, technology and advancing treatments

that a lot of times there is a good outcome.”

With a newly dedicated oncology floor at

Kennestone Hospital, Hart said future plans

call for a cancer center.

“I love to tell people Marietta is a small

town with a big hospital,” he said. “It’s kind

of an exciting time to be here at Kennestone

and a physician in the Marietta community.”

Age: 37Family: Married to Anna Gray.The couple has three chil-dren, Merrill, 9, Nora, 7, andWilliam, 3.Education: Bachelor’s De-gree, Dartmouth College.M.D., Ph.D, Duke UniversityMedical School .Volunteer activities:Church-based outreach.

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“I knew since elementary school that Iwould be a doctor. My grandmotherwas being treated for cancer, and Iremember I wanted to learn how to do that.”

17616348:CL MARCH 2013(38) 2/22/2013 12:32 PM Page 38

A darling among elite musi-

cians, The Classical Review has

called Marietta native Christopher

Martin a “rock star” for his

“gleaming tone” and “nuanced

playing” as Principal Trumpet at

the Chicago Symphony Orchestra

(CSO) since his arrival there in

2005. And, the Chicago Tribune

has named him

“The CSO’s

peerless princi-

pal trumpet,”

saying he is a

“superbly mu-

sical virtuoso

who would

make great

music even if the ocarina were his

chosen instrument.”

At once hardworking and natu-

rally gifted, Martin first picked up

a trumpet at the age of nine, but it

wasn’t until, at age 15, he saw an

Atlanta Symphony Orchestra per-

formance, where his mother still

sings and he later played, that he

knew he wanted to play the brass

for the rest of his life. Martin, a

Sprayberry graduate, and his

mother aren’t the only musical

members of the family. His father

is a band director at Westminster

Academy, his uncle was the Spray-

berry band director for 29 years,

and even his younger brother,

Michael, is an alumnus of the

Civic Orchestra of Chicago. That’s

quite a family pedigree.

Martin reports

having listened to

his father’s LPs of

the greats from his

formative years

and having an ex-

tensive collection

of orchestral

recordings from

the CSO, where he now plays. In

fact, he does more than just play—

he’s a Yamaha Performing Artist

and The Adolph Herseth Principal

Trumpet Chair as well as an ad-

junct professor of music at North-

western in his spare time. He has

performed as guest principal trum-

pet with the Los Angeles Philhar-

monic, the Seattle Symphony, the

Grand Teton Music Festival and

the Saito Kinen Festival.

CHRISTOPHER MARTIN Principal trumpet, Chicago Symphony Orchestra


Age: 37Family: Married to Margaret.Education: Bachelor’s Degree,Eastman School of Music atRochester University in New York .

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17616349:CL MARCH 2013(39) 2/22/2013 12:32 PM Page 39

C

hrista Pitts was eight-

years-old when a school-

yard bully told her there

was no Santa Claus. For Pitts,

the news was doubling distress-

ing as she had a magic elf at

home who was a direct liaison

to Santa.

“I was devastated,” she said.

“I remember getting home and

running to the elf and telling

him I did not believe Santa

wasn’t real, and I still believed

in him.”

In 2005, Pitts launched Creatively Clas-

sic Activities and Books with her twin sis-

ter, Chanda Bell, and her mother, Carol

Aebersold. Pitts and Bell are co-CEOs of

the Marietta-based company that publishes

the best-selling “The Elf on the Shelf”

Christmas book.

“There is a lot of merit to the idea that

family members shouldn’t work together,

but Chanda and I, as twins, you grow up

not knowing a single day without the other

one,” Pitts said. “You know your family

better than anyone, and I think that allows

for very open conversation. You may not

like it all the time, but there is extraordi-

nary love and trust in our family.”

For five years Pitts was a popular host

with QVC before she joined forces with

her sister and mother. Coming from a sales

and business background, Pitts focuses on

building partnerships, licensing, strategic

vision, marketing, sales, IP development

and protection and legal affairs.

“When I left QVC, I very distinctly

thought to myself, if I’m going to work

this hard, I want to be able to succeed or

fail based on my own merits,” she said.

“There is something very exciting about

being able to make decisions with immedi-

ate impact and you know right on the spot

whether it’s succeeding of failing.”

CHRISTA PITTS Co-CEO, Creatively Classic Activities and Books


Age: 37 Family: Married to Bryan.Education: Bachelor’s Degree,University of West Georgia. Volunteer Activities: Savethe Children, the Atlanta Mis-sion, Children’s Healthcare ofAtlanta, The Sojourner House,The Leukemia and LymphomaSociety, The Path Project, andthe Cobb County Cops andKids Program.

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“There is a lot of merit to theidea that family members

shouldn’t work together, butChanda and I, as twins, you

grow up not knowing a singleday without the other one.”

17616350:CL MARCH 2013(40) 2/22/2013 2:54 PM Page 40

Chanda Bell remembersvividly the day her elffell off the shelf.

“I remember talking to him and say-

ing, ‘I’m so sorry you’ve fallen; I know

you can’t fly in front of me, but I’m

going to try and help you,’” Bell said. “I

remember pulling my shirt sleeves over

my hands, so I could sit him back up.”

Bell, along with her twin sister

Christa Pitts, is co-CEO of Creatively

Classic Activities and Books, a Marietta-

based company that publishes the best-

selling “The Elf on the Shelf” Christmas

book.

The idea behind the book is a magic

elf reports children’s behavior to Santa

every night during December. The story

is rooted in Bell’s mother’s childhood,

and just like any good family tradition it

evolved over the years.

“When mom and I wrote the story I

knew what a special tradition it was and

what it meant to me and my family, and

I thought I knew what it could mean to

other families,” the former reading and

English teacher said.

But, unlike most family traditions,

“The Elf on the Shelf” has become a

multi-million dollar enterprise with

more than 4 million units sold since the

company’s inception in 2005. This fall,

the first sequel to “The Elf on the Shelf”

CHANDA BELL Co-CEO, Creatively Classic Activities and Books


Age: 37 Family: Married to Murry.Education: University of West Georgia. Volunteer Activities: Save the Chil-dren, the Atlanta Mission, Children’s Healthcare of Atlanta, The SojournerHouse, The Leukemia and LymphomaSociety, The Path Project, and the CobbCounty Cops and Kids Program.

the statswill be published.

“I never dreamed in a million

years I would be a children’s book

author going on book tours,” Bell

said. “I absolutely, with every fiber

of my being, love my job. I love

creating; I love coming up with

new ideas on the look and feel of

the brand; and I love writing with

my mom.”


17616351:CL MARCH 2013(41) 2/22/2013 2:54 PM Page 41

JEFF JAHN President/Founder, DynamiX Web Design


Age: 27Family: Married to Amber. The couple has oneson, Patrick, 9 mos.Education: Bachelor’s Degree, Berry College. Volunteer Activities: I volunteer a significantamount of time and attention towards devel-oping websites and improving the online expo-sure of non-profits, including homeless andsupport shelters, disaster relief programs andother good causes.

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hen Jeff Jahn made his first

sales pitch he was so nervous

people thought he was having

an allergic reaction. Though

only a teenager, he persevered, convinc-

ing the owners of a car stereo business

the site he’d built for them on spec was

better than the one they had. He was

shocked when they offered to pay him

for web development services.

“I wasn’t looking for a job,” Jahn

says. “I just wanted to trade the website

for a stereo.”

Jahn got the stereo. And much more.

During his years as a student at Berry

College he continued developing web-

sites, hired his first employee before

graduation and hasn’t looked back since.

Jahn has gone on to found numerous

web development companies, including

DynamiX Web Design, Dwellio and

Home Elephant. He’s worked with busi-

nesses both local and national, but his

most memorable client was Herman

Cain.

Just weeks before the primaries Cain

approached Jahn about polishing up his

website.

“I had to tell him his [website] was

ugly. It wasn’t close to functional.”

True to form, Cain took it in stride.

“He was great but we had a tight

deadline. It was one of those make or

break moments where you either go all

in or you don’t take the job,” Jahn says,

whose office is in Acworth.

Jahn’s work has paid off and earned

him accolades in publications such as

Adweek, Fox News, CNN, The Wall

Street Journal, Huffington Post, ABC

News and Time Magazine.

Jahn’s proudest of the work he’s done

with nonprofit organizations and is cur-

rently helping develop a web tool to

help coordinate disaster relief response.

As for his goals for the future, Jahn par-

aphrases Steve Jobs. “I want to put a

ding in the universe. In a good way.”

W>>>>>>

17616352:CL MARCH 2013(42) 2/22/2013 2:53 PM Page 42

Sometimes the best way to

help yourself is to start by

helping others. When East

Cobb’s Tracy Rathbone

was a child she often rode with her

grandmother, a local Meals on

Wheels volunteer. The experience

was formative.

“That’s when it started for me,”

says Rathbone. “I was given a pay-it-

forward mentality by my grand-

mother and my mom.”

As Director of Business Develop-

ment for the Coxe Curry & Associ-

ates fundraising firm, Rathbone has

elevated the ideal of service before

self to a status above mere family

heirloom. Rathbone has been with

the group seven years, providing

fund-raising advice to non-profit or-

ganizations including Spelman Col-

lege and Camp Twin Lakes, a retreat

for children will serious illnesses.

“I was a psychology major at

Georgia State and I always knew I

wanted to be involved in serving oth-

ers.”

After college, Rathbone joined a

Tennessee-based non-profit serving

young girls and made the switch to

the world of non-profit fundraising

out of a desire to help a wide range

of non-profit organizations. Just be-

cause she likes the business side of

the non-profit world, doesn’t mean

she’s forgotten her grandmother’s ex-

ample.

“We were involved in MUST

Ministries when we were children

and I’m still active now,” Rathbone

says.

Most recently she volunteered for

the Cobb-based service organiza-

tion’s annual Gobble Jog, a Thanks-

giving race that drew 10,000 runners.

Did she run?

“No,” Rathbone says with a laugh.

“I was just a volunteer. I gave moral

support, though.”

TRACY RATHBONE Director of Business Development, Coxe, Curry & Associates


Age: 34Family: Married to Aaron. The couple has one daughter, Lila , 5. Education: Bachelor’s Degree, Georgia State University. Master’s Degree, Vanderbilt University.Volunteer Activities: Center for Family Resources, Market-ing Committee Member; Cobb Chamber Membership Drive;

Team Captain, Leadership Programs; Junior League of Cobb-Marietta, Board Member, 2008 - 2012; Leadership Cobb,Class of 2012; Leadership Cobb Alumni Association, AlumniBoard Member, 2013; Marietta Pilgrimage Tour of Homes,Committee Member, 2009 – 2012 (Docent Co-Chair, 2012);MUST Ministries, Gobble Jog Committee Member, 2012;United Way Campaign Cabinet, 2012.

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Christmas Home Tour

“If you don’t care enough to dothe little things well, you can’t betrusted with the big ones.”

That’s the advice that Rob Leonard takes to his job every

day. As a Superior Court Judge for the Cobb Judicial Circuit,

every decision that Leonard makes is a big one.

“When you are dealing with people’s property, children and

freedom, what could be more important than that?” he asks.

“There is a lot of pressure and a lot of emotion in the court-

room. You have to do your best to sift through it and get it

right.”

Leonard honed his craft after opening his own law firm with

a fellow University of Kentucky graduate. Operating from a

space he rented from Gov. Roy Barnes and Tom Browning off

the Square in Marietta, Leonard eventually helped scores of

people sort through their legal issues. In 2010, Gov. Sonny Per-

due appointed him to the State Court of Cobb County, where he

subsequently was elected without opposition in 2012.

When George Kreeger retired from Superior Court in 2012,

Leonard applied for his seat

and was selected by Gov.

Nathan Deal. He was sworn in

on November 26, 2012.

Today, Leonard gets to

combine his passion of law

with public service, a career of

which he is most grateful.

What’s the best thing about his

job? “That’s easy. Adoptions

are the greatest reward. It’s

such a big day for those fami-

lies. To help make that special

day happen is a great feeling.”

ROB LEONARD Cobb Superior Court Judge


Age: 38Family: Married to Lauri. Thecouple has three children, Elli,10, Trey, 7, and Emmi, 5.Education: Bachelor’s De-gree, University of Kentucky.Law Degree, University ofKentucky.Volunteer work: Board of Di-rectors, Tommy Nobis Center,Coaching Youth Baseball.

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17616354:CL MARCH 2013(44) 2/22/2013 2:52 PM Page 44

During her final quarter of college at Kenne-

saw State University, Amanda Seals only needed

two things to graduate: an elective course and an

internship credit. When her journalism professor

shared a job posting for a newspaper that covered

the State Capitol, she reluctantly decided to give

it a shot. Her professor even agreed to give her

the internship credit if she landed the job.

“I told my professor that I couldn’t stand poli-

tics. He asked if I wanted to graduate. I went on

the interview.”

The Georgia Times hired Seals to cover the

State House. She fell in love with the state leg-

islative process. After the Times folded in 1997,

she landed a job as a press assistant for Gov. Zell

Miller, moving throughout the state government

work force. Five years ago she was named execu-

tive director of government relations for the

Board of Regents of the University System of

Georgia.

“Higher education is truly an exciting field,”

Seals says.

Seals takes pride in the fact that the 31 public

institutions under the University System are edu-

cating not only Georgia’s future, but also the next

leaders of this country across a broad spectrum of

industries.

“In my role, I have to keep many balls in the

air and work hard to make sure not one falls.

There are so many moving parts, so you have to

constantly be one step ahead, not only thinking

about what is happening at the moment, but what

may pop up down the road in the days, weeks,

months and years ahead. All of it is humbling and

I feel blessed to have this incredible opportunity

work with leaders at the local, state and federal

level on behalf of higher education.”

AMANDA SEALS Executive Director of Government Relations, Board of Regents of Univ. System of Ga.


Age: 39Family: Married to Paul. One daughter, Trinity, 6.Education: Associate of Arts, Young Harris College. Bachelor’s Degree, KennesawState University, currently pursuing a master’s degree at Georgia Southern University. Volunteer work: 2013 Class of Leadership Georgia; Junior League of Cobb-Marietta:Chair of Public Relations; Nominated as 2013-2014 VP of Administration; ConservativePolicy Leadership Institute: Founding trustee and Nominating Chair; Kennesaw StateUniversity Alumni Association, Member-at-Large; Member of the National AdvisoryBoard for the Department of Communication at Kennesaw State University; Well-spring Living for Girls –White Umbrella Circle member, volunteer and fundraiser;member of Marietta First United Methodist Church and volunteers with the Children’sMinistry.

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17616355:CL MARCH 2013(45) 2/22/2013 2:46 PM Page 45

Georgia Memorial Park Funeral Home & Cemetery, serving themetro area for over fifty years, is devoted to delivering the highestlevel of service and satisfaction possible to families. We arecommitted to excellence daily by each member of our staff. As anhonored Dignity Memorial™ provider, we are empowered tocreate a meaningful service.

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Please call or stop by office for details.

Not all bankers are on Wall Street. Some, like Jason

Sleeman, are right around the corner and though you haven’t

met them, they’ve spent their entire careers waiting for the

chance to help you achieve your dreams.

Sleeman is Assistant Vice President-Financial Center

Manager at Fifth-Third Bank. He’s been in the industry for

10 years, worked at other banks and credit unions, but Slee-

man has genuinely taken to his new life with Fifth-Third.

“The benefit of small banks is getting to know your cus-

tomers. Getting to work with the same people and build rela-

tionships. That’s what I love about it.” Sleeman says this

with enough passion to disavow you of any notion you may

have of banks as cold and sterile financial institutions.

And small wonder. When he’s not working or with his

family, Sleeman volunteers for a dizzying number of service

organizations. He also has a leadership role with Cobb

Young Professionals, a group whose charter Sleeman has

helped steer toward a more active, service-oriented role.

The East Cobb resident has even managed to blend the two

seemingly-incongruent vocations. For two years running, he

has volunteered to serve as Fifth-Third’s representative at the


JASON SLEEMAN Assistant Vice President, Financial Center Manager


Age: 33 Family: Married to Kim. The couple has three daugh-ters, Gabriella, Isabella and Taylor.Education: Bachelor’s Degree, University of GeorgiaVolunteer Activities: Cobb Chamber Board of Direc-tors (2011-2013); Cobb Young Professionals Chairman(2011&2012); Cobb Young Professionals Chair of Corpo-rate and Community Development (2013); East CobbArea Council (Chair 2012); Upward Football Referee,Awana Cubbies volunteer.Awards and Honors: Cobb Chamber Ambassador ofthe year, Len Gilbert Award, Fifth Third Bank FinancialCenter Manager Rookie of the year.

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local Thanks For Giving benefit, where he provides free fi-

nancial advice to needy families.

The most rewarding part of that experience? Getting

his hands dirty. “This year I helped bring the food to the

families,” he says. “I really enjoyed that.”

17616356:CL MARCH 2013(46) 2/22/2013 2:35 PM Page 46

Ask Kim Carroll to tell

you the best part of her

job, and the answer is both

simple and powerful.

“The thing I get to do every

day is assist with the administra-

tion of justice in our county. One

of the biggest rewards has been

the opportu-

nity to work

with people

from all sec-

tors of soci-

ety.”

Starting in

1992 after

being hired by

Attorney

Adele Grubbs, who now is Chief

Judge of the Superior Court of

Cobb County, Carroll has spent

the last 21 years interacting with

citizens, the Cobb County Bar

Association, court personnel and

scores of elected officials.

And along with helping serve

these various groups of people,

Carroll has managed to make a

difference in their lives as well.

She recalls a quote that attorney

Joshua Schiffer made in the Ful-

ton Daily Report newspaper

about her when they worked to-

gether on a trail with Judge Adele

Grubbs.

“Although Judge Grubbs

taught me more about the ‘real

world’ of litigation than I could

have gathered

in five years of

firm life, it was

her assistant,

Kim Carroll,

who taught me

to be a ‘person’

as well as a

‘lawyer.’ She

seems to know the entire popula-

tion of Cobb County by first

name and is highly respected by

every person practicing or ap-

pearing in Cobb Superior Court.”

Carroll credits the praise and

success on the job to advice she

received before she started.

“When you don’t have a

choice on something, you can

still choose your attitude.”

KIM CARROLL Chief Deputy Clerk, Cobb Superior Court


Age: 39Family: Married to Terrance. Threechildren, Tracy, 19, Kahlial, 14, andTaylor, 5.Education: Kennesaw State Uni-versity. Michigan State University.

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17616357:CL MARCH 2013(47) 2/22/2013 2:34 PM Page 47

2125 Roswell Road • Marietta • 770-565-9696

Au t o • H o m e • B o a t • Cyc l e

N

els Peterson is one of a relatively small

handful of people in the country who get to

do constitutional and appellate law for a liv-

ing. As Solicitor General, Peterson oversees appellate

litigation and collaborates on all phases of significant

litigation with other attorneys in the Office of the At-

torney General.

“I’ve practiced other kinds of law, and they’ve been

important and rewarding, but nothing matches being

involved in litigating the most important issues of our

day, from the historic constitutional issues in the mul-

tistate lawsuit against federal healthcare reform, to the

water supply of Metro Atlanta in the tri-state water lit-

igation.”

After graduating from law school at Harvard, Peter-

son served as a clerk for federal appellate Judge

William Pryor (and former Alabama AG) in Birming-

ham. Following his clerkship, he spent several years at

King & Spalding in Atlanta litigating in the securities

and corporate governance areas, and working occa-

sionally on appellate cases.

In 2008, he became deputy counsel to Governor

Sonny Perdue, eventually moving up to executive

counsel toward the end of the Governor’s term. When

Sam Olens became Attorney General, Peterson moved

to his office as Counsel for Legal Policy. He was

named Solicitor General in 2012.

“I get to work with great people on important issues

that affect the lives of every Georgian, and I get to do

it for a great boss in Sam Olens,” Peterson says. “The

biggest challenges are usually resource-oriented – in

this economy, every area of government has to do

more with less.”


NELS PETERSON Director of Policy, Georgia Attorney General’s Office


Age: 34Family: Married to Jennifer.The couple has two children,James, 5 and Elizabeth, 2.Education: Bachelor’s De-gree, Kennesaw State Univer-sity. Law Degree, Harvard LawSchool.Volunteer work: Activemember at Johnson FerryBaptist Church; board mem-ber, Atlanta Lawyers’ Chapterof the Federalist Society;member of the Indigent De-fense Committee of the StateBar. Previous: board member,Kennesaw State UniversityAlumni Association; commis-sioner, Georgia SuperiorCourt Clerk’s RetirementFund.

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Nels Peterson, right, speaks with Attorney General Sam Olens.

17616358:CL MARCH 2013(48) 2/22/2013 2:32 PM Page 48

A

s a Justice of the Supreme

Court of Georgia, Keith

Blackwell’s commitment to

the rule of law is explicitly honest.

“The idea that our government is

one of laws, not men, and that all

citizens stand equal before the law

is, I think, the foundation of our Re-

public and our greatest bulwark

against tyranny. The opportunity to

help to safeguard and promote the

rule of law is the most rewarding

aspect of my office.”

After graduating from the Uni-

versity of Georgia School of Law,

Blackwell made his way through

the law world, serving as a law

clerk for Judge J.L. Edmondson of

the U.S. Court of Appeals for the

Eleventh Circuit, an associate at Al-

ston & Bird, an Assistant District

Attorney in Cobb County and part-

ner at Parker, Hudson, Rainer &

Dobbs in Atlanta. In 2010, he was

appointed as Deputy Special Attor-

ney General to represent the State

of Georgia in litigation challenging

the constitutionality of federal

healthcare reform legislation. In

2010, Governor Sonny Perdue ap-

pointed him to the Court of Appeals

of Georgia. And in July 2012, Gov-

ernor Nathan Deal later named him

a Justice of the Supreme Court of

Georgia.

“At the Supreme Court, we deal

with some exceedingly difficult

legal issues,” Blackwell says.

“Every day presents an intellectual

challenge, but those challenges –

and the opportunity to work

through those challenges with dedi-

cated colleagues and smart lawyers

– are themselves the greatest re-

ward of the office.”

There’s a quote Blackwell refer-

ences to define what he does. The

quote, given to him by his friend

and mentor, Judge Edmondson, is

from St. Robert Bellarmine.

“Peace and union are among the

most necessary of all things for

men who live in common, and

nothing serves so well to establish

and maintain them as the forbear-

ing charity whereby we put up

with another’s defects. There is no

one who has not his faults, and

who is not in some way a burden

to others, whether he be a superior

or a subject, an old man or a

young, a scholar or a dunce.”

KEITH R. BLACKWELL Justice of the Supreme Court of Georgia


Age: 37Family: Married to Angela. Three daughters.Education: Bachelor’s Degree, University of Georgia, LawDegree, University of Georgia.Volunteer work: Board of Advisors for the Atlanta Chapterof the Federalist Society for Law and Public Policy Studies;member of State Bar of Georgia and its Appellate PracticeSection; member of the Cobb Bar Association and AtlantaChapter of the Federal Bar Association; Master of theJoseph Henry Lumpkin American Inn of Court; former advi-sor to the House Judiciary Committee in hearings on therevision of the state evidence code; former member of theGovernor’s Judicial Nominating Commission.

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17616359:CL MARCH 2013(49) 2/26/2013 11:25 AM Page 49

ew plants adorn arbors or trellisesas beautifully as flowering vines.

They also can enhance the landscape with fragrance, pro-

vide shade and screen unsightly views.

But be careful which varieties you choose. Some vines can be thugs.

Vines are vigorous growers, which can be both good and bad for impa-

tient gardeners.

Fast-growing varieties provide thick barriers that screen well-tended

yards from unpleasant backdrops.

F

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But they also might overwhelm narrow plant-

ing beds and spread beyond their intended sites.

That means constant monitoring and frequent

pruning.

"There's nothing like vines for softening gar-

den fixtures," said Bob Polomski, a horticultur-

ist and arborist at Clemson University in

Clemson, S.C. "Most are perennials and come

back every year, heavy with blooms. They also

provide a cooling shade, which is especially

welcome in the South."

At the same time, he said, "being rapid (in

growth) is one thing. Being invasive is another."

He cited English ivy, which has overwhelmed

so many areas in the nation's East and North-

west that college students and other work par-

ties frequently hold "plant pulls" to help control

it.

"Ivy can take over as a ground cover," he said.

"Wisteria can grow so quickly and its vines be-

come so thick that it can destroy a small appara-

tus" such as a trellis, pergola, etc. "They get so

heavy that they can even take down trees."

Knowing where to place vines is critical,

Polomski said.

"Wisteria produces beautiful blooms, but that

attracts bees. Putting chairs and tables beneath a

flowering arbor can invite stings and creepy

crawly things," he said. "Putting vines around

mailboxes may not be such a great idea for mail

carriers, either - especially when you have all

those pollinators flying around."

None of which should discourage property

owners from adding vines to their landscape.

They simply need to plan first.

Vines climb in different ways, which may help

determine which variety to choose: clinging,

twining or sprawling.

Clinging vines, such as Virginia creeper,

trumpet vines and ivy, have adhesive tendrils or

rootlets that hold them to flat surfaces as they

grow. That can make them difficult and even

damaging to remove if the vines are attached to

shingles or wood siding.

"The aerial roots on some clinging vines will

work their way into chinks in walls and stucco

and slowly compromise the structure," said

Sydney Park Brown, an extension horticulturist

with the University of Florida.

Twining vines, such as clematis, jasmine, wis-

teria and morning glories, spiral upward, loop-

ing around poles, latticework or fences.

Roses, bougainvillea and sweet peas are sprawl-

ing plants that often must be tied to a trellis, es-

pecially when getting started.

A few things to consider when adding plant

supports:

�Give vines space to breathe to pre-

vent mold and decay. Set freestanding trellises a few inches awayfrom structures.

�Opt for strength and size when setting up an arbor, trellis or per-gola. Vines can live for decades and grow heavy with age.

�Place scented varieties near doors and windows to better enjoythe fragrance.

� Look for seed- or fruit-producing vines to attract more wildlife toyour yard.


17616361:CL MARCH 2013(51) 2/26/2013 11:20 AM Page 51

DEER MEOur hoofed friends can actually help us during

pruning season arrives. Here’s how:

By Lee ReichPhotography courtesy of the Associated Press

17616362:CL MARCH 2013(52) 2/22/2013 3:03 PM Page 52

Deer are ready to start pruning our trees and shrubs.

Although unconcerned with promoting plant health or aesthet-

ics, in at least one situation, deer can actually help us prune well.

Picture an overgrown shrub, especially one planted too close to

a home. With age and a little neglect, said shrub begins to swal-

low up the home, or at least block the view from a window.

There are many approaches to dealing with an overgrown

shrub. Briefly, you could, over the course of a few years, reno-

vate the plant each year cutting some of the oldest stems to the

ground to make way for younger, shorter ones. Or, you could

take the dramatic approach: Lop the whole plant to the ground

and start anew with all young shoots, which will enthusiastically

sprout forth from the established roots. Also worth considering is

just grubbing out the shrub and replacing it with something, or

even nothing.

Deer aren't much help with any of these approaches. But they

can help out with another, which capitalizes on the venerability

of such a plant: You and your hoofed friends can transform a se-

lected portion of the plant into a picturesque, small tree.

An ideal candidate for this operation is yew, a fast-growing

evergreen frequently snuggled against home foundations.

The first step in transforming an old yew — or any other old

shrub — is to select two or three of the oldest stems to become

the trunks of your tree-to-be. These stems should have pleasant

forms and extend from ground level to as high as the future

crown of branches.

Once selections are made, cut away all other stems growing

from the base of the plant.

The next step — cutting away any branches growing off those

new trunks between the ground and a few feet above the ground

— is where deer help out. They'll enjoy munching on all those

smaller branches. You and your deer helpers will want to remove

branches high enough along the trunk so the plant looks like a

tree, or, in the case of the deer, as high as they can reach.

The final step in pruning will be to shorten and remove enough

branches in the crown of your new tree to give it good shape. Do

this step yourself.

Yew is a particularly good candidate for this treatment because

its reddish brown, peeling trunk is well worth exposing and

highlighting, and age deepens its beauty. Yew also bounces back

enthusiastically from virtually any type of pruning, so you can

do the job fearlessly.

In subsequent years, new sprouts will arise from ground level

and off the trunks; after all, the plant was once, and really as-

pires to be, a bush. Deer will be eager to nip off all those young

sprouts, but check on their work to cut away any that they miss.


17616363:CL MARCH 2013(53) 2/26/2013 11:49 AM Page 53

ighlightsA closer look at events and activitiesthroughout Cobb County in March

LA TRAVIATA >>In celebration of the bicen-tennial of Giuseppe Verdi's birth, the AtlantaOpera's second production of the season isthe tale of opera's most beloved fallenwoman, “La Traviata.” Based on “La dameaux Camélias,” a play adapted from a novelby Alexandre Dumas, Verdi's “La Traviata”tells the story of Violetta, a worldly courte-san who is forced to give up the love of herlife. A tale of lavish revelry, family strife, un-fortunate misunderstanding, and selflesssacrifice, “La Traviata” is a treasured classicoverflowing with memorable music. Bothlongtime opera lovers and first-timers will betouched by this romantic tragedy. AtlantaOpera presents “La Traviata” on March 2 at 8p.m., March 5 at 7:30 p.m., March 8 at 8p.m., and March 10 at 3 p.m. at Cobb En-ergy Performing Arts Centre. The opera issung in Italian with projected English transla-tions. Ticket prices range from $22 to $123.Information: 404.881.8885 or www.atlanta-opera.org

SANDY HACKETT’S RAT PACK SHOW>>Celebrating 50 years of The Rat Pack,Sandy Hackett's “Rat Pack Show” has beenhailed as the next best thing to seeing TheRat Pack themselves. They were style withsubstance, swing with swagger, and a non-stop party that everyone wanted to access.Now audiences can experience this criticallyacclaimed, hugely entertaining theatricalproduction which includes exciting newarrangements of the classic songs everyoneknows and loves. In addition, audiences willhear original, never-before-heard songs writ-ten by the late, legendary songwriter, RonMiller, and recorded voiceovers made exclu-sively for this show by Sandy Hackett's fa-ther, the late, legendary comedian, BuddyHackett. Gas South Broadway Series pres-ents Sandy Hackett’s “Rat Pack Show” onMarch 14 to 16 at 8 p.m., and March 16 and17 at 2 p.m. at Cobb Energy Performing ArtsCentre. Ticket prices range from $17 to $47,plus fees.Information: 770.916.2808 or www.cobbenergycentre.com

H17616364:CL MARCH 2013(54) 2/22/2013 3:02 PM Page 54

PAJANIMALS LIVE: PAJAMA PLAYDATE>>For the first timeever, Jim Henson’s Pajanimals will hit the road for a nationwidetour this spring. “Pajanimals Live: Pajama Playdate” will featureSquacky, Sweetpea Sue, Cowbella, and Apollo singing all ofthe Pajanimals’ greatest hits. The live show features two actsand an all-new story that's full of audience participation and in-teractivity. The live show is written by Pajanimals creator AlexRockwell, along with Bradley Zweig. “Pajanimals Live: PajamaPlaydate” is March 29 at 6 p.m. at Cobb Energy PerformingArts Centre. Ticket prices range from $17 to $37.Information: 770.916.2808 or www.cobbenergycentre.com

RAGTIME – THE MUSICAL>>At the dawn of a new century,everything is changing, and anything is possible. Set in thevolatile melting pot of turn-of-the-century New York, “Ragtime”weaves together three distinctly American tales — that of a sti-fled suburban mother, an inventive Jewish immigrant, and adaring young Harlem musician — united by their courage,compassion, and belief in the promise of the future. Their com-pelling stories intertwine to form a rich tapestry of hopes anddreams, struggles and triumphs, rhythm and rhyme, all set toan epic, Tony Award-winning score by Stephen Flaherty andLynn Ahrens. A colossal stage show based on the classic E. L.Doctorow novel, “Ragtime” also features a Tony Award-winningbook by Terrence McNally. Atlanta Lyric Theatre presents “Rag-time – The Musical” on April 12 to 28, at the Earl Smith StrandTheatre on the Marietta Square. Call for performance times.Ticket prices range from $25 to $50.Information: 404.377.9948 or www.atlantalyrictheatre.com

CASUAL THURSDAY>>Join conductors Michael Alexanderand Grant Harville as they discuss important features of theGeorgia Symphony Orchestra concert on March 9, featuringperformances of works by Bloch and Mahler. Audiences areencouraged to stay after the discussion to hear GSO rehearse.An inquisitive nature is recommended. Casual Thursday isMarch 7 at 6 p.m. in the Bailey Center at Kennesaw State Uni-versity. All tickets are $5. Information: 770.429.7016 or www.georgiasymphony.org

SPRING CONCERT >>Join Georgia Symphony Orchestra asthey present Gustav Mahler’s Symphony #1, “Titan,” andErnest Bloch’s “Sacred Service.” Mahler, who declared that “thesymphony must be like the world – it must embrace every-thing,” peppers his initial symphonic foray with peasant dances,bird calls, art songs, town bands, rousing fanfares, and a fa-mous nursery rhyme. Bloch learned Hebrew specifically tocompose his intensely spiritual “Sacred Service.” Georgia Sym-phony Orchestra performs on March 9 at 8 p.m., in the Bailey

Center at Kennesaw State University. Tickets are $20 for adults,$10 for students. Information: 770.429.7016 or www.georgiasymphony.org

CHEKHOV STORIES>>Three award-winning contemporaryplaywrights re-imagine stories by Anton Chekhov in this worldpremiere evening of short plays. Comedy and tragedy meet in thetwilight, transporting the themes, situations, and lyricism of one ofRussia’s greatest writers to contemporary America. This eventmay not be suitable for audiences under the age of 16. KarenRobinson and Kara Cantrell direct “Chekhov Stories” on March19 to 24 at 8 p.m., and March 25 at 3 p.m. in the Black Box The-ater in the Wilson Annex at Kennesaw State University. Ticketsare $12 for adults, $10 for students.Information: 770.423.6650 or www.kennesaw.edu/arts

AN EVENING WITH GEORGE>> “An Evening with George” fea-tures the charming melodies of American composer GeorgeGershwin. Presented in two parts, the first half is a musical the-atre revue titled “Rhapsody in Blue (and Pink!),” written and or-chestrated by John Whitworth. The second half features TomPazik's “By George!,” a show within a show that allows the audi-ence a glimpse into the backstage happenings of a dance com-pany. Presented by Georgia Metropolitan Dance Theatre, “AnEvening of George” is March 22 and 23 at 7:30 p.m., and March23 and 24 at 2 p.m. at Jennie T. Anderson Theatre in the CobbCivic Center. Tickets may be purchased at the ticket window onehour prior to show time. Call for ticket prices.Information: 770.426.0007 or www.georgiametrodance.org


17616365:CL MARCH 2013(55) 2/22/2013 3:01 PM Page 55

MARIETTA/COBB MUSEUM OF ART>> Marietta/Cobb Mu-seum of Art features two exhibitions on display through March24. “Yarbrough: 53.9 Years & Still Unpredictable” featureswork by James “Jim” Yarbrough, a precise painter and a mas-terful draftsman. He has painted the streets of Venice,dancers and musicians, fish, imaginings, history and myth,fantasy, and diabolic conflict. All are executed with the skilland artistry of a talented professional. “Vignettes of America”is an exhibition of select landscape paintings from the Mari-etta/Cobb Museum of Art permanent collection.

Most of the paintings on display were created between1850 and 1910. The Marietta/Cobb Museum of Art is locatedin downtown Marietta at 30 Atlanta Street. Museum hours areTuesday through Friday, 11 a.m. to 5 p.m., and Saturday, 11a.m. to 4 p.m. Admission is $8 for adults, $5 for seniors andstudents, free for children younger than six years and free formembers.Information: 770.528.1444 or www.mariettacobbartmu-seum.org

FIRST FRIDAY ART WALK ON THE MARIETTA SQUARE>>The new season of First Friday ArtWalks on the Marietta Square begins on April 5, and contin-ues on May 3, June 7, July 5, August, 2, September 6, and

October 4. Art Walk is a free, self-guided tour of the MariettaSquare’s eclectic art scene. Galleries, museums, cultural ven-ues, restaurants and boutiques host artists within their busi-nesses from 5 to 9 p.m. on the first Friday of every month, rainor shine. Look for an official Art Walk banner in the window toidentify participating venues.

Choose your own route, or begin from Artists' Alley at Dupre'sAntique Market at 17 Whitlock Ave. Art Walk informational mapsare provided at each participating location. Pick one up to learnabout the various locations and artists participating in Art Walk.There is no admission charge. Be sure to visit 2 Rules Fine Art,Marietta/Cobb Museum of Art, or The Historic Marietta Trolleyand register for your chance to win a "Hip to Be Square" $100gift certificate redeemable at any participating merchant. Mustbe 18 years or older to participate in the drawing.Information: 770.429.1115 or www.artwalkmarietta.com

ONE FLEW OVER THE CUCKOO’S NEST>>The Out of BoxTheatre production of “One Flew Over the Cuckoo’s Nest,” astory made familiar by the classic 1975 film starring Jack Nichol-son, features Metropolitan Atlanta Theatre award winner TravisYoung as Randle P. McMurhpy, and MAT award nominee Car-olyn Choe as Nurse Ratched. Into a world of medicated insanity,McMurphy, part savior, part con-man, introduces individuality.Confronting the institutional tyranny of Nurse Ratched, he con-vinces the other patients to question the status quo. Will thethreat of permanent incapacitation rule the day or will McMurphyand his friends win their fight for justice?

This funny yet terrifying story of rebellion and courage in theface of conformity is as relevant today as it was when the revolu-tionary novel was published in 1962. Directed by acclaimedactor and director Barbara Rudy, the Out of Box Theatre produc-tion of “One Flew Over the Cuckoo’s Nest” is March 15 to 23 inthe Alley Stage off the Marietta Square at 11 Anderson Street.Call for performance times. All tickets are $15. This productionincludes mature themes and language.Information: 678.653.4605 or www.outofboxtheatre.com

NEW CHOREOGRAPHIC VOICES>>Atlanta Ballet’s “NewChoreographic Voices” features a premiere work by Ohad Na-harin and a world premiere by Gina Patterson. Naharin is hailedas one of the world's preeminent choreographers and garneredthe attention of many ballet greats, including Martha Graham.Both premieres promise a look at the bold, new directions in theworld of contemporary dance with Atlanta Ballet at the forefront.Atlanta Ballet presents “New Choreographic Voices” on March22 and 23 at 8 p.m., and March 23 and 24 at 2 p.m. in the CobbEnergy Performing Arts Centre. Ticket prices range from $15 to$86.Information: 404.873.5811 or www.atlantaballet.com

You can also add an event to

our online calendar at

www.cobblifemagazine.com

at no cost!


17616366:CL MARCH 2013(56) 2/22/2013 3:00 PM Page 56

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1

3

The Cobb-based Georgia Bal-let helds its annual fundraiserin late January at Mount ParanChristian School. Founded in1960, the ballet serves resi-dents throughout Cobb fromits location in Marietta. 1. MattZarch of Smyrna with Jackson, Nickiand Keith Schroeder of Roswell. 2.Jake and Beth Carnes of Marietta. 3.Greg and Vicki Aghajanian of Acworth.

PHOTOGRAPHY BYJOSHUA CAMPBELL

SCENEGeorgia Ballet Gala


17616367:CL MARCH 2013(57) 2/22/2013 2:59 PM Page 57


4. Kevin, Carla, Erin andBryan O’Keefe of Kenne-saw. 5. Thomas Algarin andAudi Lopez, both of Mari-etta. 6. Leslie Croft, EmilyCroft and CynthiaClement, all of Acworth.

SCENE Georgia Ballet Gala

5

4

6

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7

7. Halley Reed of Kennesaw, Corrinne Leahy of Kennesaw andMiriam Brown of Woodstock. 8. Andy Gastley of Atlanta, NatashaGastley of Atlanta and Nate Gastley of Gainesville.

SCENEGeorgia Ballet Gala

8

HAVE YOU BEEN SCENE? Check our website to purchase exclusive

photos of you from one of our events.www.cobblifemagazine.com

17616369:CL MARCH 2013(59) 2/22/2013 2:57 PM Page 59

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1

The annual Home for the Holidays showtook place at the Cobb Civic Centre in December. Residents with VIP tickets weretreated to special events, including a dinnerprior to the concert. 1. From left, Denise Reeveof Marietta, Erin Palmer of Atlanta and Eileen Edwards of Smyrna 2. Allen and Debi Jue of Marietta. 3. From left, Brandt Blocker of Marietta,Christine Jones of Marietta and Elizabeth and GregWexler of Marietta. 4. Jocelyn Roper and Caroline Brumbeloe, both of Marietta. 5. Mary and WilliamDavid of Powder Springs.

SCENE Home for the Holidays VIP show

2

4

5

17616370:CL MARCH 2013(60) 2/26/2013 11:22 AM Page 60

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6. From left, Martha Earls of Marietta, Tami Gallagher of Acworth and Carol Eubanks ofKennesaw. 7. From left, Clark Barrow of Smyrna, Pattie Barrow of Marietta and EmilyFreedman of Atlanta. 8. From left, Stephanie Brumbeloe of Marietta, Eddie Canon of Cumming and Barbra Savage of Acworth.

SCENEHome for the Holidays VIP show

7

8

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1

North Cobb’s EaglePointe Church helda benefit concert inJanuary to raisefunds to help buildan orphanage inHaiti. The concerttook place at theElectric Cowboynightclub in Kenne-saw and featuredheadliner CowboyTroy. 1. From left, TerryJurgens of Acworth, TimRoman of Acworth, AmyRoman of Acworth, Chris McCommon ofKennesaw and TylerMcCommon ofKennesaw.

PHOTOGRAPHY BY JOSHUA CAMPBELL

SCENE Benefit Concert


17616372:CL MARCH 2013(62) 2/26/2013 11:23 AM Page 62

2. From left, Sandy Dane, Deena Koepka and Debbie Dickinson,all of Acworth. 3. Aisling Nelson and Branna Koepka, both of Ken-nesaw. 4. John Schilling of Cumming and Hope Dixon of Kenne-saw. 5. Kathy Elkin of McDonough and Bobbie McAdams ofAcworth.

SCENEBenefit Concert


2 3

4

5

17616373:CL MARCH 2013(63) 2/22/2013 3:12 PM Page 63

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6

SCENE Benefit Concert


7

Have you been scene?

Visit our website for exclusive re-prints and

merchandise! www.cobblifemagazine.com

17616374:CL MARCH 2013(64) 2/22/2013 3:11 PM Page 64

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1

The American Cancer Society kicked off its Cancer Prevention Study 3

with a breakfast meeting at the Renaissance Waverly Hotel in the Galleria

complex near Vinings. 1. Voice of the Braves Pete Van Wiere, with wife Elaine,

of John’s Creek. 2. American Cancer Society volunteers, from left, Erica Davis of

Smyrna, Jenny McCartney, of Buckhead and Sara Haj-Hussein, of Lawrenceville.

3. Cancer Society volunteer, Sheila Shessell, of Sandy Springs, left, and Molly

Herrin, Director of Events for the American Cancer Society, from Vinings. 4. From

left, YMCA Mission Manager Judy Godfrey, of Suwanee, Nicki Robinson, Associ-

ate Executive Director of the Buckhead YMCA, from Smyrna, and Terri Taylor

Senior Data Entry Manager of the American Cancer Society, from Marietta.

PHOTOGRAPHY BY NATHAN SELF

SCENECancer Prevention Breakfast


17616375:CL MARCH 2013(65) 2/22/2013 3:10 PM Page 65

Now, don’t confuse this bonfire with going

out and buying a chiminea at Lowe’s and putting

it on your back porch. Those are nice if you live

on .23 acres of land, but my friends from home,

many of whom

were raised in the

sticks, build their

bonfires right.

Imagine a pile

of wood, mostly

tree trunks that are

probably the result

of someone clear-

ing land or cutting

down a rotten tree

in the front yard,

roughly seven feet

high and about 10

feet wide in some-

one’s backyard

and/or field near

their home. I mean

this thing could

clear burn your

eyebrows off if you

got too close; but it’s oddly beautiful and relax-

ing. And don’t forget in the backdrop of stars,

more than you’d probably see if you visited the

local planetarium, and more than likely the smell

of cow manure at a nearby farm.

It may seem simple — or gross to some — but

the camaraderie, ever-flowing “adult beverages”

and anything or everything that you can put on

the end of a wire hanger is pretty comforting, and

in my opinion, definitely something worth pining

to be back home for on a cool Saturday night.

Before moving here, my friends and I had get-

togethers like this at least once a month. The boys

would grill and the ladies would whip up some-

thing in the kitchen for sides. My duties typically

required making appetizers and one of their fa-

vorites are bacon-wrapped jalapeno poppers.

P.S.- I honestly don’t recall where this recipe

came from, but it’s been a winner at parties for

nearly 15 years.

r e f l e c t i o n s

By Lindsay Field

Those were the days ...Facebook can serve as both a blessing and a curse. Blessing, because it allows

me to keep in better touch with family and friends. Curse, because I see photos

of the things I hate to miss out on, like my big brother being inducted into the

Sports Hall of Fame in the neighboring city (Who holds this on a Thursday

night?), and most recently, my group of Cairo friends hanging out by a bonfire

one weekend into the wee hours of the night.

Ingredients1 lb bag of fresh jalapenos1 8-oz container of cream cheese1 Tbsp of garlic powder1 pkg of REAL bacon – although turkey

bacon does work

Cut the stems off the jalapenos, cutthem in half and clean out the seeds.

Mix together softened cream cheeseand garlic powder. Stuff jalapenos withmixture.

Cut slices of bacon in half. Wrap eachjalapeno half with bacon.

Bake at 400 for about 30 minutes or grilluntil the bacon looks cooked through –should be bright red.

BACON-WRAPPED JALAPENO POPPERS


17616376:CL MARCH 2013(66) 2/22/2013 3:09 PM Page 66

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Cobb Life March